This is made possible by BBC Foods!<\/p>\n
Cook the cauliflower florets in a pan of boiling water for 8 minutes.<\/p>\n<\/li>\n
Drain thoroughly, then tip onto a plate lined with kitchen paper and leave to cool.<\/p>\n<\/li>\n
Grate the cooked cauliflower with a cheese grater into a bowl, then add the spinach, beans, garlic, soy sauce and mixed herbs.<\/p>\n<\/li>\n
Work the mixture together with a potato masher to form a rough paste.<\/p>\n<\/li>\n
Blend the oats to a fine powder with a stick blender, then add to the bowl and mix to combine.<\/p>\n<\/li>\n
See the tips box below on how to make the veggie balls with a food processor.<\/p>\n<\/li>\n
Roll the mixture into balls, put on a tray or plate and chill for at least 30 minutes.<\/p>\n
Preheat the oven to 180C\/160C Fan\/Gas 4.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n
To make the sauce, tip the tinned tomatoes into a jug with the peppers, tomato pur\u00e9e, garlic and 350ml\/12fl oz water.<\/p>\n
Whizz to a smooth sauce with a stick blender.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n
Heat a splash of oil in an oven-proof, wide-lidded saucepan pan or casserole dish.<\/p>\n<\/li>\n
Fry the veggie balls in batches until golden-brown, transferring to a plate with a slotted spoon when done.<\/p>\n<\/li>\n
Pour half of the sauce into the pan, then arrange the dried pasta on top.<\/p>\n<\/li>\n
Spread the balls over the pasta, then pour over the remaining sauce. Bring to a simmer, then cover with a lid and transfer to the oven for 25 minutes.<\/p>\n<\/li>\n
Give everything a gentle stir before serving.<\/p>\n<\/li>\n<\/ol>\n
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